Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Watercress Shoots, Cucumber Bavarois

Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Watercress Shoots, Cucumber Bavarois

Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Cucumber Bavarois

 

Ingredients:

1 x side of trout

200ml mayo

1 tsp freshly grated Wasabi

Salt & Pepper

100g  rice

2 cucmobers

100 g Mascarpone

 bunch watercress

 

Method:

Trout

Skin the trout, remove blood line, slice through centre

Equal amounts of salt & sugar to cover with lemon zest & chopped thyme

Leave in salt mix for 30 mins

Wash off trout & pat dry

Cling film into a cylinder shape

Wasabi Mayo

Add grated Wasabi, shop bought mayonnaise & add salt & pepper

Cook risotto rice in salted water until completely dry. Then place on a tray & into low oven until completely dried out.

Deep Fry the rice until crisp & golden brown

Cucumber Bavarois

Juice the cucumber & mix with marscapone , season , add gelatine , set in moulds

 

To plate:

Slice ‘rounds’ of trout, dot wasabi mayo onto plate, turn the moulds onto plates next to trout. Sprinkle puffed rice around the plate, garnish with watercress leaves

 

This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire Ingredients.

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